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–+ servings
Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup Ready in 30 Minutes

A comforting Broccoli Cheddar Soup that comes together in just 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Consider olive oil for a dairy-free option.
  • 1 cup Onion, chopped Can substitute with shallots for a milder taste.
  • 2 cloves Garlic, minced Fresh is best, but powdered works in a pinch.
  • 1/4 cup All-Purpose Flour Gluten-free alternatives like cornstarch can be used.
  • 4 cups Chicken or Vegetable Stock Opt for low-sodium versions for better control over salt content.
For Seasoning
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper Adjust to personal taste.
  • 1/4 teaspoon Paprika or Nutmeg Optional, but recommended for depth of flavor.
For the Star Ingredients
  • 4 cups Broccoli Florets Frozen broccoli is a suitable substitute.
  • 1 medium Carrot, grated Can be swapped with celery for a different taste.
For Creaminess
  • 1 cup Half & Half Substitute with whole milk for a lighter version.
  • 2 cups Cheddar Cheese, freshly grated Freshly grated is preferred for better melting and flavor.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of butter over medium-high heat. Add 1 chopped onion and sauté for 3-4 minutes until softened and slightly golden.
  2. Stir in 2 minced garlic cloves and continue sautéing for another minute until fragrant.
  3. Sprinkle in 1/4 cup of all-purpose flour, whisking continuously for 1-2 minutes until light golden.
  4. Gradually pour in 4 cups of chicken or vegetable stock, whisking to combine. Bring to a boil.
  5. Once boiling, add 4 cups of broccoli florets and 1 grated carrot. Lower heat and simmer for about 15 minutes.
  6. Stir in 1 cup of half & half and 2 cups of freshly grated cheddar cheese, simmering until melted.
  7. Season to taste with kosher salt, black pepper, and a pinch of paprika or nutmeg.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 70mgCalcium: 300mgIron: 1.5mg

Notes

Store leftover soup in an airtight container for up to 3-4 days. Freeze in containers for up to 2-3 months.

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